Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. Everything rests on properly charring the aubergine — made
Crushed potatoes with yoghurt
Boil, crush, roast. A rough surface means more crust.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Spinach and eggs
Crack the eggs before the spinach has given up its water and a green puddle collects on the plate.
Tahini and honey bowl
Two ingredients, five minutes. It seizes as you stir; keep going and it loosens.
Baked rice pudding
That mottled skin is Maillard, and it forms in the last ten minutes under the grill.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.